San Francisco area restaurants are whipping up some decadent vegetarian dishes! Gregory Dicum of The New York Times reports:
Eric Tucker, the chef, is highly regarded for a polyglot style that marries ingredients and techniques from diverse cuisines with a sense of how best to celebrate Northern California's vegetable bounty. Millennium's menus are famously involved and difficult to parse — when I ate there with three friends, we were confronted with ingredients ranging from papazul to tempeh picadillo to sambal.Oh, oh! Check out the slideshow too. The food looks so good! Take a look:
I have a soft spot for huitlacoche — the mushroom that grows on ears of corn and resembles distended, blackened kernels — so I ordered the masa pibes ($22.95), a steaming construction of savory, chewy hominy rounds beneath a mound of ragout made from the aforementioned fungi. The dish was set off with colorful accents: a cream of sweet corn and lobster mushrooms, plus roasted poblano emulsion and tangy, cilantro-spiked avocado-heirloom tomato salsa fresca.
Such is Mr. Tucker's skill that the food at Millennium attains a gustatory cohesion not suggested by the eclectic ingredients. The shredded Indian Red peach salad ($8.95) — which, besides tender peaches, included baby heirloom lettuce, green papaya, chili-dusted peanuts, and the sweet zing of a light Thai lime leaf dressing — blossoms on the tongue like a bouquet.